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Below are dairy-free recipes developed for customers like you. Please also browse our other muffin categories. Many recipes in Specialty Muffins and More Treats, such as the cranberry nut bread and muffin, yeast-free cinnamon raisin bread, and the carrot cake muffin are already dairy-free. The blueberry tofutti tart can also be made dairy-free. Vegan recipes such as the fruit potpourri and the chocolaty chocolate chip muffin are, of course, also dairy-free, and it is up to you to decide whether to use an egg or an egg substitute. For those of you who wish to convert a delicious muffin from our Butter and Egg section, such as the popular chocolate chip muffins, here are some general baking tips.

General Tips

You may substitute 1 stick of butter with either 100 ml (7 tablespoons) or 125 ml (1/2 cup) of extra light olive/canola oil. How much to use depends on the specific type of muffin. When using Chia seeds as egg substitute and olive oil as a butter substitute, we recommend using 100 ml as a rule of thumb. And there are, of course, those of you who will choose 100 ml olive oil because you need to reduce fat as much as possible. When adding dry ingredients such as wholesome GF oats, coconut flakes or nutritious almond meal, we suggest using 125 ml.

The seasonal flavor of pumpkin and chocolate mingle with cinnamon, clove, nutmeg, and ginger to create a uniquely nutritious and delicious gluten-free delight. One serving provides 50% of the recommended daily value of Vitamin A.

You may use store-bought pumpkin pie spice, mix the spices according to your pallet, or use the suggestions in this recipe. We recommend adding 1/3 cup of chocolate chips, but for chocolate lovers, use 1/2 cup instead of 1/3 cup. You may use canned, fresh or frozen pumpkin or butternut squash. Baking tips are found at the end of the recipe.

Dairy-Free Banana Chocolate Chip Muffin

Banana and chocolate are a nice mingling of flavors in a light and fluffy, delectable, delicious muffin. If you prefer flavors a little bit more complex and tangy, you may add a tablespoon of lemon juice.

A wonderful aspect of Marion's Smart Delights is that you can vary a recipe in several ways to suit your preferences and dietary needs. You can use heart-healthier olive oil as per below recipe or you can replace olive oil with butter. You can increase the amount of chocolate chips or replace chocolate chips with unsweetened dairy-free cocoa powder. You have complete control on making this muffin as chocolaty as you like. Of course the muffin also allows for a vegan alternatives using vegan margarine or olive oil and egg replacer or Chia seeds.

This muffin is easy to decorate for special occasions. Add a little bit of white or rose colored icing as a contrast with the chocolaty color. As a lower sugar option, add a dab of chocolate decorative sprinkles on top. Just picture yourself giving this delight to your Valentine, special friend, or making it for yourself to enjoy! Isn't this a wonderful vision?

Dairy-Free Coconut Muffin

This Coconut Muffin is the absolute delight of all coconut lovers. Different types of shredded coconut will work. Coconut does add some saturated fat to the recipe. We therefore suggest using reduced fat, unsweetened coconut. We promise that your taste buds will not notice the difference! You can enjoy this muffin as a special treat or as a 100 calorie mini muffin that will satisfy your pallet.

Dairy-Free Chocolate Chip & Toasted Almond Slices Muffin

If you can enjoy wholesome nuts, here is a wonderful option for you. It combines the delicious flavor of toasted almond slices with dairy-free chocolate chips. You may use commercially available toasted almond slices or toast the almond slices yourself. Bring a pan to medium heat. No need to add oil; just slightly toast the almonds for about 5 minutes at medium heat. Using freshly toasted almonds has the advantage of infusing your dough and baked treat with more intense almond flavor.

Dairy-free and/or Vegan Fruit Potpourri Muffin

These muffins are for all fruit lovers and are a special summer delight. We used peaches, apricots and blueberries. Other variations are certainly possible. If you use another fruit combination, please share your baking success with us! We’ll try it in our test kitchen and you might possible see your recipe featured on our website!

This basic recipe suggests using 100 ml of olive oil. If you would like to add some wholesome GF dried oats, it is best to use 1/2 cup of olive oil instead. Before you add the oats to the recipe, mix them with the apple sauce and let them soak for 15-30 minutes depending on the thickness of the oats.

The following recipe is dairy-free and can also be prepared vegan (see information at the end of the recipe).